Smokey Tempeh Tacos

Last weekend I had the honor of hosting a dinner for the entire team of Lululemon OKC and their ambassadors. I was beyond thrilled when they asked me if I would be interested, but I was also nervous because I never know how advanced peoples palates are or what they are expecting to see. Seeing as though they are a group of young and fitness loving individuals, I figured they would be up for something a little different :) 

I decided to create smokey tempeh tacos. I am usually not a huge fan of meat alternatives, but tempeh is one of my few exceptions. I absolutely LOVE the texture of tempeh and it is virtually flavorless on it's own, so you can turn it into just about anything. For those of you who are new to tempeh, it is a fermented soy bean (I buy the kind that is mixed with flax seed  and brown rice). Because it is fermented, it contains the good kind of bacteria that you would find in kombucha or a probiotic. So, for most people, tempeh is easy to digest and you wouldn't find a lot of allergies or intolerances to it, making it a safe choice for catered dinners. 

With smokey tempeh as my base, I knew I wanted something fresh and summer-like to go on top. Therefore, I decided on a peach pico, shaved radishes, fresh jicama, and a cashew chipotle cream. YUM. 

This recipe is probably slightly more time consuming than most of my posts, but it is well worth it! Make it for yourself, your family, or use it to wow your next dinner party! 

INGREDIENTS

Smokey Tempeh, Peach Pico, Shaved Radish, Jicama, Green Onion, and a Cashew Chipotle Cream Served on White Corn Tortillas.  

Smokey Tempeh:

  • 1 package of plain tempeh (Lightlife is the brand I use)
  • 2 tablespoons fresh lime juice 
  • 3 tablespoons maple syrup 
  • 3 tablespoons tamari (or soy sauce)
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon cumin
  • 3 garlic cloves, minced 
  • 1 tablespoon olive oil 

Directions:

  1. Dice your tempeh into small cubes and place to the side in a medium sized bowl.
  2. Add all of your other ingredients into a bowl and mix well. 
  3. Pour the marinade over the tempeh and let it sit while you prepare the other toppings. 
  4. Once you have everything else ready for your tacos, you can pour your tempeh and all of the liquid marinade into a skillet over the stove. I like to cook mine until the sauce turns into a thick reduction and coats the tempeh. Tempeh does not necessarily have to be cooked for very long, so this should only take about 10 minutes. 

Peach Pico:

  • 2 ripe peaches, diced
  • 1/2 red onion, diced 
  • 1 small red bell pepper, diced
  • 1 tomato, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped 
  • 1 jalapeño, diced - optional 
  • 2 tablespoons fresh lemon or lime juice 
  • salt and pepper to taste 

Directions:

  1. Add all of your chopped ingredients into a large bowl. Add the lemon or lime juice and toss well. Then set to the side or store in the refrigerator. 

Misc. Toppings: (optional)

  • Shaved radishes
  • Jicama 
  • Green Onion
  • Avocado
  • Feel free to skip the extra toppings or make them your own! Anything goes! 

Cashew Chipotle Cream

  • 3/4 cup cashews 
  • 1/2 cup water (or more if needed to blend)
  • 1 chipotle pepper (fresh or canned in adobo sauce)
  • 2 tablespoons lime juice 
  • 1 tablespoon maple
  • 1 teaspoon salt 
  • 1 teaspoon smoked paprika 
  • 1 teaspoon cumin 
  • 1 clove garlic 

Directions:

  1. Place all ingredients into a high speed blender and blend on high until smooth. 
  2. Store in the refrigerator for up to 1 week. 

Taco Assembly:

  1. Warm up your tortillas in the oven. 
  2. Add about 4-6 cubes of tempeh 
  3. Add about 1/8 cup peach pico
  4. Add your sliced radish, jicama, avocado, and green onion
  5. Top with your sauce and enjoy! 

I hope you enjoy these tacos as much as we did last weekend! If you're up for a little competition... I saw one person eat 7 of them ;) 

Let me know if you have any questions! 

xo

Emma